Sunday, November 25, 2018

Mashroom Magic with Tofu Puffs

Mushrooms are my favourite vegetables, except that they are not vegetables... they are fungi, and I like all fungi (as long as they are edible). For this dish I used a mixture of dried and fresh mushrooms. The dried mushrooms are an Asian mix of different mushrooms, which I soaked in water for an hour or so. The fresh one are oyster mushrooms and common button mushrooms. I cleaned them and then sliced the button ones, while I left the oyster mushrooms whole (a pity to cut them!).

In a large skillet I heated a little vegetable oil with a few drops of sesame oil, then added all the mushrooms (I drained the dried mushrooms, but kept the water) and cooked them turning often until they stopped trowing out water. At this point I added the tofu puffs (fried tofu pieces, available in most tofu shops and Asian stores) the mushrooms water and Japanese soy sauce (not too much). After all the liquid was gone I added a little lemon juice, tasted to see if more soy sauce was needed (for salt) and finished with chopped coriander. Golly they were delicious, and so simple too! Serve with rice.

Photos and Recipes by Alessandra Zecchini ©

Tuesday, November 20, 2018

Capsicum staffed with couscous and crispy roasted capsicum skins

This recipe is also about not wasting food!

It is very common to find capsicums (bell peppers) staffed with rice, but couscous can be as good. First boil wash well and the whole capsicums for 5-10 minutes to soften. In the meantime place a cup of instant couscous in a bowl that you can cover with a lid, add some olive oil, salt, and a mixture of dried and semi-dried tomatoes, cut into stripes. Cover with boiling water (and here you can use the capsicums water, if you want to save it!). Cover with a lid.

remove the capsicums from the hot water (use for the couscous) and cut the top off (careful, they will be hot!) and if it peels off easy, the skin. Keep the skin aside. When the couscous is nice and fluffy use it to fill the capsicums. At this stage you can add more things, like tempeh, tofu or anything you like. 

Place the capsicums top on and bake for approx. 30 mins.

You can also roll out the skins, brush with olive oil and sprinkle with salt and then bake until golden.

They will come out like thin crisps, super delicious, and perfect as an aperitif or as a garnish to your stuffed capsicums. A good way to use the skin of tomatoes and other vegetables too!

Photos and Recipes by Alessandra Zecchini ©

Saturday, November 17, 2018

Miniature Sushi, every piece is a grain of rice

I find it very relaxing to make miniature food, and I particularly enjoyed making this. 
Could it be the smallest sushi in the world? Each piece is exactly a grain of rice! But it is easier that you may think, just check the video out.

I made the rice like regular sushi rice (recipe here) and for the toppings I just used a variety of Japanese pickles, plus nori and bamboo shoots, so this is actually a vegan sushi. It looked super cute!!

Photos and Recipes by Alessandra Zecchini ©

Friday, November 16, 2018

Smoothie with fresh turmeric (curcuma)

After a few smoothies with turmeric powder (lovely, I must say), I decided to buy the fresh root and give it a try. It is milder (well, I didn't use tons!) and fresher, with a different 'zing', a bit like fresh ginger.

For this smoothie I used a banana, some frozen mango, a kiwi gold (yellow kiwi), a piece of fresh turmeric root (peeled) and coconut water as a base. I was expecting the smoothie to be more yellow, of course not as yellow as with turmeric powder, but at least a bit more than what I got, so more cutting of roots and more 'experiments' are needed :-).

Photos and Recipes by Alessandra Zecchini ©